This blueberry peach crisp combines peaches, blueberries, and a buttery ginger snap oat topping for a dessert that's perfect for summer gatherings and family dinners.
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Fruit crisps aren’t usually the first dessert I think about making, but this blueberry peach crisp changed my mind.
After the first bite, I couldn’t stop talking about it. The combination of peaches, blueberries, and the ginger snap topping just works. The peaches are the star, while the blueberries add flavor and color throughout. The crushed ginger snap cookies pair beautifully with both fruits and makes this crisp a little different from the usual version.
If you’re looking for an easy summer dessert, this one is definitely worth making. Serve it on its own or with a scoop of vanilla or homemade peach ice cream.
Reasons to Love this Fruit Crisp
Ingredients at a Glance
- Peaches. Peaches are the star of this crisp. We used fresh yellow peaches and recommend choosing fruit that yields slightly when gently pressed. Slightly tart peaches work especially well because they balance the sweetness of the topping and blueberries. If peaches aren’t available, fresh nectarines are a good substitute. Frozen peaches can also be used. Thaw and drain them well before adding them to the filling. I don’t recommend canned peaches for this recipe.
- Blueberries. Blueberries add bursts of flavor throughout the crisp without overwhelming the peaches. We intentionally used fewer blueberries so that the peaches are not visually overpowered by the blueberries. You can use frozen blueberries, if needed. Add them directly from frozen without thawing.
- Light Brown Sugar and Granulated Sugar. A combination of brown sugar and granulated sugar sweetens the filling while adding depth of flavor. Brown sugar is also used in the topping. You can substitute dark brown sugar. The crisp will have a deeper molasses flavor.
- Cornstarch. Cornstarch helps thicken the fruit juices as the crisp bakes, creating a filling that’s more jammy than runny. You can substitute arrowroot starch in equal amounts.
- Lemon Juice and Lemon Zest. A small amount of lemon brightens the fruit flavors and helps balance the sweetness. Don’t skip this. It really makes a difference in the flavor.
- Vanilla Extract. Vanilla adds warmth and complements both the peaches and blueberries.
- Ground Cinnamon and Ground Ginger. These spices add warmth and work especially well with the ginger snap topping.
- Ginger Snap Cookies. This is the ingredient that sets this crisp apart. Crushed ginger snap cookies add flavor, texture, and just enough spice to complement the fruit. I highly recommend sticking with the ginger snap cookies. However, if you prefer a more traditional crisp topping, you can replace the crushed ginger snaps with an equal amount of additional old-fashioned oats.
- Old-Fashioned Oats. Oats add texture and help create the crispy topping. Quick oats can be used in a pinch, but the topping will have a slightly different texture.
- All-Purpose Flour. Flour helps bind the topping ingredients together and encourages larger crumble pieces.
- Unsalted Butter. Cold butter creates the crisp, crumbly texture that makes the topping so satisfying. You can substitute regular salted butter. You may need to adjust how much salt you use in this recipe to compensate.
How to Make It (Photo Tutorial)
Step 1: Preheat oven to 350 F (177 C). Lightly butter a 9-inch deep-dish pie plate, 9-inch cast iron skillet, or 8×8-inch baking dish.
Tips for Success
- Use ripe but firm peaches. Peaches that yield slightly when gently pressed work best. Very firm peaches won’t soften enough during baking, while overly ripe peaches can become mushy.
- Don’t skip the cornstarch. The peaches and blueberries release quite a bit of juice as they bake. The cornstarch helps thicken the filling so it isn’t runny.
- Crush the cookies finely. Finely crushed ginger snap cookies create a more even topping and help the crumble hold together.
- Bake until the filling is bubbling. The topping should be crispy and golden brown and the fruit filling should be bubbling around the edges. This ensures the fruit is fully cooked and the filling has thickened properly.
- Use a sheet pan. Place a sheet pan on the lower oven rack to catch any potential drips. Fruit crisps can bubble over, especially when made with very juicy fruit.
- Let it cool before serving. It’s tempting to dig in right away, but allowing the crisp to cool for at least 15 to 20 minutes gives the filling time to set and the topping time to crisp up. It also makes serving easier. It’s worth the wait!
- Don’t skip the lemon juice and zest. I tested this recipe with and without, and the lemon made a big difference in the flavor. It brightens the fruit and helps balance the sweetness of the filling and topping.
Make It Your Own
While we love this crisp exactly as written, here are a few ways to customize it:
- Add nuts. Stir ½ cup chopped pecans or walnuts into the topping for extra crunch.
- Try different fruit. Nectarines work well in place of peaches, and blackberries can be swapped for the blueberries.
- Serve it differently. Vanilla ice cream is our favorite, but whipped cream or a dollop of lightly sweetened mascarpone are also delicious.
- Add a little extra spice. If you enjoy warm baking spices, try adding a pinch of nutmeg or allspice to the filling.
- Make it more traditional. Replace the crushed ginger snap cookies with an equal amount of additional old-fashioned oats for a more classic crisp topping.
Ways to Serve It
- With ice cream. This is our favorite way to serve it. The cold ice cream melts into the warm fruit filling and crisp topping for a classic summer dessert. Try classic vanilla, no churn s’mores ice cream, or this homemade peach ice cream if you’re a peach lover like we are.
- With Homemade Walnut Milk. The flavor pairs beautifully with the peaches, blueberries, and ginger snap topping.
- With coffee or tea. Leftover crisp is just as good the next day and pairs perfectly with a cup of coffee or tea.
- For summer gatherings. This crisp is perfect for cookouts, potlucks, Sunday suppers, and family celebrations.
- With fresh whipped cream. If you prefer something lighter than ice cream, a dollop of lightly sweetened whipped cream is delicious.
Storage and Reheating
Allow the crisp to cool completely before storing.
Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container and refrigerate for up to 4 days.
To reheat, warm individual portions in the microwave for 20 to 30 seconds or place larger portions in a 300 F (149 C) oven until heated through.
For longer storage, freeze the cooled crisp in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Blueberry Peach Crisp Recipe
This blueberry peach crisp combines peaches, blueberries, and a buttery ginger snap oat topping for a dessert that’s perfect for summer gatherings and family dinners.
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Equipment
8 x 8 inch square baking pan or 9-inch cast iron skillet or 9-inch deep dish pie dish
9-inch deep pie dish or 9-inch cast iron skillet or 8×8 inch baking pan
Cast iron skillet or 9-inch deep pie dish or 8×8 inch baking pan
Ingredients
Blueberry Peach Filling
- 4 cups fresh yellow peaches peeled and sliced
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- 1 ½ tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ½ teaspoon lemon zest
- pinch salt
- 1 cup fresh blueberries divided
Ginger Snap Oat Topping
- 1 cup crushed ginger snap cookies
- ½ cup old-fashioned oats
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
- pinch salt
- 6 tablespoons cold unsalted butter cubed
Instructions
- Preheat oven to 350 F (177 C).Lightly butter a 9-inch deep-dish pie plate, 9-inch cast iron skillet, or 8×8-inch baking dish.
- In a large bowl, combine 4 cups sliced fresh yellow peaches, ¼ cup light brown sugar, 2 tablespoons granulated sugar, 1 ½ tablespoons cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ½ teaspoon lemon zest, and pinch salt.Toss gently until evenly coated.Let stand for 10–15 minutes, stirring once or twice, until the peaches begin releasing their juices.
- Scatter ¾ cup blueberries evenly across the bottom of the baking dish (Note 1).
- Spoon the peaches and accumulated juices over the blueberries.Scatter the remaining ¼ cup blueberries over the peaches.
- In a medium bowl, stir together 1 cup crushed ginger snaps, ½ cup old-fashioned oats, ⅓ cup all-purpose flour, ⅓ cup light brown sugar, ½ teaspoon ground cinnamon, and 1 pinch salt.Add the 6 tablespoons cold unsalted butter and cut it in with a pastry cutter or fork until the mixture resembles coarse crumbs with some larger clumps remaining (Note 2).
- Sprinkle the topping evenly over the fruit.
- Place a sheet pan on the lower oven rack to catch any potential drips. Place the crisp on the rack above.Bake for 50–60 minutes, or until:The topping is deep golden brown and crispy.The filling is bubbling around the edges.
- Let cool uncovered for 20–30 minutes before serving.Serve warm with vanilla ice cream or vanilla bean gelato.
Notes
- Layering most of the blueberries beneath the peaches helps keep the peaches visually prominent while still distributing blueberry flavor throughout the crisp.
- Leave some larger butter-coated crumbs in the topping mixture for extra crunch.
Nutrition
Calories: 296kcal | Carbohydrates: 49g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 209mg | Fiber: 3g | Sugar: 30g | Vitamin A: 525IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg
Servings: 8 servings
Calories: 296kcal
